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Saturday, December 12, 2009

This is a spectacular pasta, using savory pork sausages which are elevated to a higher level by fresh spinach, herbs and wine. The sauce plays off the rustic flavor of the sausage, using large chunks of tomato and lobster-red mushrooms in a tomato-Madeira-cream sauce. Fennel echoes the Pernod in the sausage, rounding out the flavor balance.

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About Me

Left the city and moved to Vermont five years ago.
I have a house, a husband, and 20 acres but no mule.
I'm learning the lessons that Vermont has to teach: self-reliance, patience, and flexibility. Technologist by day, and writer, photographer, cheesemaker, and serious cook by night. In Vermont, I'm finally using the training I've had: cooking from Madeleine Kamman, cheesemaking from Jim Wallace, and gardening from my years on the North Shore. I've paid my dues and am living in paradise. Till the power goes out.